Hanoi-Style Bun Cha 💕

Name: Hanoi-Style Bun Cha 💕
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs rice vermicelli noodles (about 1 kg); 1 head lettuce; 1 bunch cilantro; 1 handful mixed fresh herbs (such as mint or perilla), to taste; 10.5 oz pork belly (about 300 g); 14 oz ground pork (about 400 g); 1 carrot; 1 small green papaya

Huyền Thích Nấu Ăn 💕 @huyenthichnauan

Bun Cha Hanoi is a traditional dish featuring rice vermicelli noodles, fragrant grilled pork (both pork belly slices and grilled pork patties), served with a sweet and tangy fish sauce, green papaya, carrot, and fresh herbs. The dish offers a bold, harmonious blend of sour, spicy, salty, and sweet flavors—hallmarks of Northern Vietnamese cuisine.

Huyền Thích Nấu Ăn 💕 @huyenthichnauan

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Ingredients

1 hour

Serves 4 servings

2.2 lbsrice vermicelli noodles (about 1 kg)
1 headlettuce
1 bunchcilantro
1 handfulmixed fresh herbs (such as mint or perilla), to taste
10.5 ozpork belly (about 300 g)
14 ozground pork (about 400 g)
1carrot
1small green papaya

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Steps

1 hour

1

For the pork belly: Slice thinly and marinate with 1 teaspoon sugar, 1/2 teaspoon ground black pepper, 1 teaspoon honey or 1 teaspoon caramel sauce for color, 1 teaspoon vegetable oil, 1 tablespoon minced shallot, and 1 teaspoon minced garlic. Let marinate for 1–2 hours.
For the ground pork: Mix with the same seasonings as above, shape into small patties, and marinate for 1–2 hours.
2

For the pickled vegetables: Thinly slice the green papaya and carrot. Soak in lightly salted water for 15 minutes, rinse, then gently toss with a little sugar to keep them crisp. Mix 2–3 tablespoons vinegar, 1 tablespoon sugar, a pinch of salt, minced garlic, and chili. Combine with the vegetables and let soak for 30 minutes until crisp, sweet, and tangy.
3

To grill the meat: For the most authentic flavor, grill over charcoal until fragrant and slightly charred. If you don't have a grill, use an air fryer at 400°F (200°C) for 20 minutes, flipping every 10 minutes. Each time you flip, brush lightly with a mixture of vegetable oil and honey to keep the meat moist and glossy.
4

For the dipping sauce: The ratio of water: fish sauce: sugar: vinegar: salt is 10:1:1:1. Prepare individual dipping bowls for each person.
1 cup water (about 250 ml)
2 tablespoons fish sauce (about 25 ml, use good quality fish sauce)
2 tablespoons sugar (about 25 grams)
2 tablespoons vinegar (about 25 ml)
1 tablespoon minced garlic
1 chili pepper, sliced
5

To serve: Arrange as shown in the photo. Place the grilled meat in a bowl, add the pickled vegetables, and pour the dipping sauce over the top. Enjoy!